Double Tomato And Brie Sandwiches Recipes

GRILLED BRIE AND TOMATO SANDWICHES

Steps:

• In a small bowl, whisk the mayonnaise, garlic paste, lemon juice, and cayenne.
• Heat a 12-inch nonstick skillet over medium heat. Lightly spread one side of each slice of bread with the mayonnaise (about 1 tsp. per slice).
• Put all four bread slices, mayo side down, into the skillet and cook until they just start to turn golden, about 2 minutes. Divide the brie between two of the slices. Cook for 2 minutes more until the bread is well browned and the brie is soft. Remove the bread from the pan.
• Top the brie with the tomatoes and basil. Spread a little more mayonnaise on the untoasted side of the remaining two slices of bread, and season with pepper. Close, slice, and serve.

DOUBLE TOMATO AND BRIE SANDWICHES

Steps:

• In small bowl, combine dried tomatoes, olive oil, and vinegar.
• Cut each loaf of Italian bread horizontally in half. Evenly spread dried-tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves; top with tomato slices and basil leaves. Replace tops of loaves. If not serving right away, wrap each sandwich in plastic wrap and refrigerate.

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

TOMATO AND BRIE TART

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

DOUBLE DECKER TOMATO SANDWICHES

Steps:

• Cook the bacon and place on paper towels. When cool, break each slice in half.
• Toast the bread slices.
• Spread mayonnaise on 2 slices of bread. Now lay lettuce leaf, tomato slices, and 3 pieces of the broken veggie bacon on one slice.
• Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices and 3 pieces of broken bacon on bread. Top with additional slice of bread.
• Repeat for remaining three sandwiches. Slice diagonally and serve. Great served with pickles and chips. Enjoy!

BRIE SANDWICHES ON CROISSANTS

Steps:

• Split the croissants in half, sandwich fashion
• Cut the wedge of cheese into four slices of equal size. Top four of the croissant halves with one slice of cheese. Top each portion of cheese with three sun-dried tomatoes. (You can, of course, use more cheese and sun-dried tomatoes depending on taste and appetite).
• Cover each serving with two sprigs of arugula and cover with the second croissant half. Press lightly and serve.

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

HAM 'N' BRIE SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, mustard, garlic and vinegar until blended. Cut the Brie horizontally into three rounds; cut each round into eight wedges., Place English muffins, cut side up, on a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 2 minutes or until lightly toasted. , Spread muffins with mayonnaise mixture. Layer with ham, tomato and cheese wedges. Broil 3-4 in. from the heat for 5 minutes or until cheese is melted.

BRIE L T SANDWICHES

Steps:

• Combine mayonnaise and basil and spread the mixture on one side of each bread slice.
• On 2 of the bread slices, mayo side up, layer cheese, lettuce and tomato; top with the remaining bread slices, mayo side down.

TOMATO & BRIE FOCACCIA

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes., Preheat oven to 375°. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes., In a small bowl, combine tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake 25-30 minutes or until golden brown. Place pan on a wire rack. If desired, serve with olive oil and red pepper flakes.